Vinaigrette of Cold Meat

Ingredients

• any kind of cold dressed meat
• cold potatoes
• hard-boiled eggs
• three table-spoonfuls of oil
• two of vinegar
• Season rather highly with pepper
• and salt
• Sliced cucumber
• chopped parsley
• finely minced onion
• a few drops of tarragon or chilli vinegar

Method

1. 1

   Cut the cold dressed meat into neat slices and arrange on a dish with cold sliced potatoes, hard-boiled eggs cut into quarters, and slices of beet-root.

2. 2

   Season with pepper and salt, pour oil and vinegar over, and toss lightly with a fork.

3. 3

   Add optional ingredients if desired.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 496. The excerpt below is the record exactly as published.

Vinaigrette of Cold Meat. — Take any kind of cold dressed meat, cut it into neat slices, and put it upon a dish with cold potatoes cut into slices, hard-boiled eggs cut into quarters, and slices of beet-root. Season rather highly with pepper and salt, pour upon it oil and vinegar, in the pro- portion of three table-spoonfuls of oil to two of vinegar, and toss it light- ly together with a fork. Sliced cu- cumber, chopped parsley, and finely minced onion may be added if liked, and a few drops of tarragon or chilli vinegar

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